Directions:
Remove gills from the mushrooms, then cut portobellos into slices just under 1/4 inch thick. Cut the slices in half so the mushroom pieces are the almost bite size for the sandwich. Throw the mushrooms directly into a pan on medium heat and let them start cooking while you prepare the sauces.

Use a spatula to stir the mushrooms. When all of the liquid has cooked off, pour the sauce into the pan. Continue stirring until the mushrooms are coated and again the liquid has cooked away. Turn of the heat and put mushrooms aside.

Spread Earth Balance or margarine on two slices of your favorite bread. Spoon some aoli onto one slice, add half the mushrooms, some purple onion, 1/2 the spinach, a Daiya Provolone style slice and cover with the last slice of bread. Toast in a pan a few minutes on each side. Repeat to make second sandwich and enjoy.
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Wow! You are still reading this post? Superb. This week I'm beginning the plant based certification course over at Rouxbe. I'm very excited to start with basics and then progress along completing more than 120 hours of course work. Chef Chad Sarno will be teaching and there will be some high profile students in the class, like Jason Wrobel. I'm hoping to learn and a share a lot which means more frequent posts. Stay tuned!